Flounder With Green Beans & Potatoes & Sauce Gribiche

Name: Flounder With Green Beans & Potatoes & Sauce Gribiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 cups fingerling potatoes, cleaned; 3 cups green beans or 3 cups romano beans, cleaned and trimmed; 1 teaspoon salt; 2 tablespoons Dijon mustard; 2 tablespoons wine vinegar; 6 tablespoons olive oil; 2 tablespoons capers; 4 cornichons, finely chopped; 2 hard-boiled eggs, finely chopped; kosher salt, to taste; fresh ground black pepper, to taste; 2 tablespoons chopped parsley (added when ready to serve); 4 flounder fillets, approximately 1 1/2 pounds; kosher salt, to taste; fresh ground black pepper, to taste; 2 tablespoons canola oil; 1 tablespoon unsalted butter; 2 shallots, finely minced

Submitted by KateL

"Entered for safekeeping, from NY Times Magazine food and drink issue, October 20, 2013. Recipe adapted from Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama. Flounder is sautéed."

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Ready In:: 40mins
Ingredients:: 18
Serves:: 4

ingredients

ADVANCE VEGETABLE PREP
2 cups fingerling potatoes, cleaned
3 cups green beans or 3 cups romano beans, cleaned and trimmed
SAUCE GRIBICHE
1 teaspoon salt
2 tablespoons Dijon mustard
2 tablespoons wine vinegar
6 tablespoons olive oil
2 tablespoons capers
4 cornichons, finely chopped
2 hard-boiled eggs, finely chopped
kosher salt, to taste
fresh ground black pepper, to taste
2 tablespoons chopped parsley (added when ready to serve)
FISH PAN
4 flounder fillets, approximately 1 1/2 pounds
kosher salt, to taste
fresh ground black pepper, to taste
2 tablespoons canola oil
VEGETABLE PAN
1 tablespoon unsalted butter
2 shallots, finely minced

directions

ADVANCE VEGETABLE PREP:
Boil potatoes until just tender, approximately 15 minutes. Cut in half lengthwise.
Blanch green beans and/or Romano beans until just crisp in salted water, approximately 3 minutes. Then shock in ice water and pat dry.
SAUCE GRIBICHE:
In a bowl, mix all ingredients except parsley. Taste and adjust seasonings. When ready to serve, mix in parsley.
FISH PAN:
Pat fish fillets dry with paper towels, and season with salt and pepper.
In a pan large enough to hold all 4 fillets, or in 2 pans if not, heat the oil over moderately high heat until it is almost smoking, then add the fish, skin side up.
Adjust heat to moderate and cook until golden and crusted, approximately 4 minutes. Flip and continue cooking until fish is almost done, approximately 3 minutes.
Remove fish, and place on rack to keep warm.
VEGETABLE PAN:
In another large pan, warm the butter over medium-high heat.
When the butter foams, add potatoes, beans and shallots.
Turn the heat to medium, and cook, tossing often, until the vegetables are slightly crispy, 3-4 minutes.
Season vegetables to taste with salt and pepper.
Plate fish, vegetables and sauce gribiche.